Hot Wings/Buffalo Wings


 
This recipe called for cayenne pepper powder and red pepper, isn't that the same thing?

Originally posted by Kirk J:
Here's the post that went around the web for awhile. Not sure how true it is, but the sauce is fantastic IMO. Love to try it with the coating that Kevin posted.<br /><br />Post as follows:<br />Here is what I believe to be the original recipe, as I learned it in 1982 from ?Bubba?, an ancient, little black man who said he actually used to make the wings at Frank and Teresa?s Anchor Bar, Buffalo, New York, where the original Buffalo Wings were invented during 1964. Today, the Anchor Bar is said to serve up in excess of 70,000 lbs. of these wings each month<br /><br />? The Sauce - makes enough for about 30 wings<br />o 6 Tablespoons (3 oz.) of FRANK?S Louisiana Hot Sauce (also sold as DURKEE?S) <br />o 1/2 stick of margarine (not butter!!)<br />o 1 Tablespoon of white vinegar<br />o 1/8 to 1/4 teaspoon of Cayenne pepper powder<br />o 1/4 teaspoon of red pepper<br />o l/8 teaspoon of garlic salt <br />o A dash of black pepper<br />o 1/4 teaspoon of Worcestershire sauce<br />o 1 to 2 teaspoons of Tabasco sauce<br />o Mix all the ingredients in a small sauce pan over low heat (and I do mean low) until the margarine is completely melted, then stir until everything is blended into the sauce. Then get the sauce off of the heat!! This last step is quite important, as any additional heating tends to kill the flavor.<br /><br />? The Wings - use about 30 wings<br />o Use completely defrosted wings<br />o Cut off the tips<br />o Use a deep fryer (or a pot deep enough to hold wings covered with oil)<br />o Use a candy thermometer to measure the temperature of the oil.<br />o In the deep fryer, put in about a quart of peanut oil (yes, I said peanut oil. Other types of oil don?t seem to develop quite the same exquisite flavor.) Heat the peanut oil to 375 degrees F., and drop in half (15) of the wings, one at a time. Doing it one at a time is important, as you don?t want to lower the temperature of the peanut oil too much (less than about 325 degrees F.) by dumping in a whole load of cold wings all at one time.<br />o Fry the wing for 12 to 15 minutes, then take them out.<br />o Place the other 15 wings in the deep fryer, then drain the hot, cooked wings for a few minutes through a strainer, preferably placed over the deep fryer. If you don?t use a strainer, the residual oil will congeal on the wings, making a rather greasy mess.<br />o When all the wings are cooked put the wings and the sauce in a container with a cover. Then vigorously shake the container until the wings are thoroughly coated.<br />? Serve with celery and blue cheese salad dressing.
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Scroll towards the bottom of the post. This is a fantastic recipe from Steve Raichlen/ BBQ-U. This is definitely my "go-to" recipe these days.

Brining the wings with the beer adds a definite depth to the flavor and also helps keep them juicy. I've also gone with a more traditional brine in the past and it has turned out incredibly well.

http://www.bbqu.net/season4/410_4.html#calgary_wings


I do use my WSM for this and just get it hot as can be. Just foil the pan and leave the water out all together. If I feel I need to crisp them up a little I'll dump them on the grill and coat with a bit of butter using a paint brush.
 
Raichlen's recipe is good, but I had trouble crisping the skin. I do love his sauce and use it on skinless breasts for buffalo sandwiches.
 
Originally posted by Jeremy D Laux:
can you overnight marinade buffalo style wings? Going camping and don't want to hassle w/this at the campsite.
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Sure.

We typically prepare and freeze our food (when possible) before camping so we don't use as much ice and so the food stays in the safe zone.

So, I'd marinate them and then toss them in the freezer for a few hours to really get/keep them cold.
 
I just use a simple technique.

1. Buy the big bag of wing pieces from Sam's club, thaw.

2. Mix a lg. bottle of Franks and a cup of melted margarine, add to the bag and "squish" around. Let sit for a couple of hours.

3. Arrange wings on grates. smoke for 2 hours.

4. Crisp up on direct heat (takes a few seconds/wing).

Best ones I'd ever made!
 
Originally posted by Kirk J:
Here's the post that went around the web for awhile. Not sure how true it is, but the sauce is fantastic IMO. Love to try it with the coating that Kevin posted.<br /><br />Post as follows:<br />Here is what I believe to be the original recipe, as I learned it in 1982 from ?Bubba?, an ancient, little black man who said he actually used to make the wings at Frank and Teresa?s Anchor Bar, Buffalo, New York, where the original Buffalo Wings were invented during 1964. Today, the Anchor Bar is said to serve up in excess of 70,000 lbs. of these wings each month<br /><br />? The Sauce - makes enough for about 30 wings<br />o 6 Tablespoons (3 oz.) of FRANK?S Louisiana Hot Sauce (also sold as DURKEE?S) <br />o 1/2 stick of margarine (not butter!!)<br />o 1 Tablespoon of white vinegar<br />o 1/8 to 1/4 teaspoon of Cayenne pepper powder<br />o 1/4 teaspoon of red pepper<br />o l/8 teaspoon of garlic salt <br />o A dash of black pepper<br />o 1/4 teaspoon of Worcestershire sauce<br />o 1 to 2 teaspoons of Tabasco sauce<br />o Mix all the ingredients in a small sauce pan over low heat (and I do mean low) until the margarine is completely melted, then stir until everything is blended into the sauce. Then get the sauce off of the heat!! This last step is quite important, as any additional heating tends to kill the flavor.<br /><br />?

I used this hot sauce and it is awesome. smoked some wings then finished with this sauce. this is now my goto hot sauce thank you very much.
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